Garbanzo Pecan Chocolate Chip Cookies

Satisfying with all the bean-y benefits!

 

Mix together in a small bowl:

1/2 cup organic spelt flour (or flour of choice etc…)

1/2 tsp. salt

1 tsp. baking powder

Blend in a food processor:

1 can garbanzo beans, rinsed and drained (or use 1 1/2 cups cooked

1/4 cup vanilla almond milk

1/2 tsp apple cider vinegar

2 tsp. golden flax seeds, ground

1 Tbls. vanilla (yes use 1 Tablespoon)

1/2 tsp. almond extract

3/4 cup organic sugar

Blend the above 7 ingredients well, then add in the flour mixture right into the work bowl of the food processor just to incorporate, then add the choc. chips, quick few pulses to combine.

1/4 cup non-dairy chocolate chips (Enjoy Life brand is my favorite)

12-15 Whole Pecans

Use a large cookie scooper if you have one, onto a prepared (greased with some coconut oil,etc…) baking sheet. The batter should be  thin (“wet”) but should hold it’s shape. Place one pecan in the center of each cookie. Bake at 350 degrees for 22 minutes or until slight browning occurs. Let cool, they firm up a bit as cooled but still remain chewy.           Makes @ 2 dozen cookies

I would have tried freezing some for later but by the next day, we had eaten them all! Enjoy!

Jill

Gluten-free Bean Cookies

Soft and Chewy, they are a fun way to get the beans in!

 

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